Meena's Taste Mantra

Kurkuri Masala Bajji | Crispy Spiced Veg Fritters

I guess the sudden decrease in the temperature makes me crave for some deep fried food! Appa also joins in the bandwagon and Amma dear tries her best to make even these as healthy as possible! That's how these mint - coriander spiced veg masala bajjis came to being! A plate of this along with garma garam Adrak wali Chai...oh la la...just like being in heaven!

I am sure every household has their own unique way to make this favourite Fritters. We tried it with the twist of methi and fresh coriander leaves...and loving it...but please do make it a point to burn this out by an extra round during your walks!

Ingredients:

1 cup Besan | Chickpea Flour
1 tblsp Rice Flour

2 Kacha Kela | Raw Banana | Plaintain, small size

1 Onion
1 Potato

1 tblsp Fresh Methi | Fenugreek Leaves, roughly chopped

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

2 Green Chilli, finely chopped
1/2 tsp Red Chilli Powder
A Pinch Hing | Asafoetida Powder
Oil for frying
To taste Salt

Method:

Wash the vegetables and dry with a clean kitchen towel. Since we do not peel the potatoes, we give it a nice scrub to clean all the grime!
Peel the raw bananas and slice them length-wise. Slice the Potatoes into thin roundels. Since the bananas and potatoes change color, place them in a bowl of water after they are sliced.
Slice the Onions and keep aside.
In a mixing bowl add besan, rice flour, red chilli powder, salt and hing. Add sufficient water to make a thick batter. The batter should be of smoothly coating consistency.
Add the chopped green chilli, methi and dhania leaves to the bajji batter and mix well.
In a deep kadhai, keep the oil for deep frying. Check if the oil is hot for frying the bajjis, by adding a drop of the bajji batter. If it rises up immediately then the oil is ready for making bajjis. Reduce the flame a bit.
Dip the sliced vegetables into the bajji batter and gently slide them into the kadhai. Take care while placing the bajjis into the oil. You can put upto 4 to 5 bajjis at one go.
Slowly flip the bajjis to the other side and fry till they become golden brown.
Transfer onto a tissue paper.
Serve hot with garma garam Adrak Chai and Tomato Ketchup | Coriander Mint Chutney.

We loved this crispy masala bajji just as it is along with Adrak Chai. The fresh methi and coriander leaves gave a different and delicious flavour to these fritters!

Do try these and let us know!

We have used:

1. Madam Rice Flour

2. LG Hing Powder

3. Sundrop Heart Oil

4. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.